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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Orbital: Jurnal Pendidikan Kimia Jurnal SOLMA WIDYA LAKSANA Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Peduli Masyarakat Journal of Educational Chemistry (JEC) Humanism : Jurnal Pengabdian Masyarakat DedikasiMU: Journal of Community Service Society: Jurnal Pengabdian Masyarakat Journal of Educational Sciences Journal of Community Service (Abdisci) Jurnal Inovasi dan Teknologi Pendidikan Baktimu : Jurnal Pengabdian Kepada Masyarakat Baktimu : Jurnal Pengabdian Kepada Masyarakat
Gusman, Tania Avianda
Universitas Muhammadiyah Cirebon
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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The Influence of Science, Technology, Engineering, and Mathematics (STEM) Learning Models to Improve Students' Critical Thinking Skills Gusman, Tania Avianda; Listanty, Ruri Vhirgiani; Azizah, Dewiantika
Journal of Educational Chemistry (JEC) Vol. 5 No. 2 (2023)
Publisher : Department of Chemistry Education, Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jec.2023.5.2.18426

Abstract

Low learning activity in science students causes a decrease in critical thinking skills. This can be seen from the results of learning redox material under the Kriteria Ketuntasan Minimal (KKM) of 75 in one of the high schools in Cirebon. Therefore, this study aims to improve students' critical thinking skills by using the Science, Technology, Engineering, and Mathematics (STEM) model for redox material in class X IPA MAN 1 Cirebon City. The research method used a Nonequivalent Control Group Design. Sampling was carried out by Purposive sampling consisting of class X IPA 5 as an experimental class and class X IPA 4 as a control class. The instruments used are critical thinking ability tests, observation sheets, and questionnaires. The selection of a sample based on the KKM of a class was revealed from discussions with a chemistry teacher. The development of the T-test obtained a sig value. 0.000 < 0.05 and an n-gain score of 0.71 with the highest category. The results showed improved critical thinking skills after being given STEM learning. Students respond very well to the teaching that has been done using the STEM model. Based on the results of the t-test and N-gain test, it can be concluded that the Science, Technology, Engineering, and Mathematics (STEM) learning model can improve students' critical thinking skills on redox material.
Training on Making Crackers From Manalagi Mango Pulp as Healthy Snacks for Students of SMA Muhammadiyah Kedawung Gusman, Tania Avianda; Ramadhani, Putri; Sodikin, Sodikin; Nurudin, Arif
Society : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2025): Maret
Publisher : Edumedia Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55824/jpm.v4i2.522

Abstract

This community service activity aims to process Manalagi mango flesh into healthy and economically valuable snacks, which are one of the local wisdom fruits typical of Cirebon. This community service activity begins with observation, socialization, training, and evaluation so that SMA Muhammadiyah Kedawung students can understand how to process mango flesh, which is abundant and valuable in the school garden. The results of this community service are crackers that have the distinctive taste and aroma of Manalagi mango and have nutrition and economic value. This activity can also invite SMA Muhammadiyah Kedawung students to be more creative and innovative in processing local wisdom fruits, which are abundant in the school garden, into healthy snacks.
Training on Making Healthy Dumplings from the Flesh of Manalagi Mango Typical of Local Fruit from SMA Muhammadiyah Kedawung School Nurudin, Arif; Gusman, Tania Avianda; Hasanah, Uswatun; Nurdiyanti, Dewi
Society : Jurnal Pengabdian Masyarakat Vol. 4 No. 2 (2025): Maret
Publisher : Edumedia Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55824/jpm.v4i2.523

Abstract

This training aims to improve students' skills through the utilization of manalagi mango pulp as a basic ingredient for making healthy dumplings to become a superior product for students of SMA Muhammadiyah Kedawung. The activity was carried out at SMA Muhammadiyah Kedawung with a participatory approach. The methods used included observation, implementation in the form of socialization and training, and evaluation in the form of pretests and posttests. Students were taught how to process mango manalagi into healthy dumpling filling that is nutritious and adds economic value. The results of the activity showed an increase in students' skills in the dumpling production process as well as knowledge about dumpling nutrition. Student response was very positive, with 85% of participants showing interest in improving their understanding of processing fruit pulp into nutritious and healthy dumplings.
EFEKTIVITAS VIRTUAL LAB TERINTEGRASI PHET BERBASIS STAD UNTUK MENINGKATKAN HASIL BELAJAR SISWA PADA MATERI PERSAMAAN REAKSI Gusman, Tania Avianda; Simanjuntak, Sara Angelica; Putri, Vania Hardianti; Saroah, Saroah
Jurnal Inovasi dan Teknologi Pendidikan Vol. 4 No. 1 (2025): Jurnal Inovasi dan Teknologi Pendidikan
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jurinotep.v4i1.127

Abstract

Chemical reaction equations are still a difficult topic for some students to understand. Based on interviews with the grade X teacher at SMAN 1 Sumber, it was found that most students struggled to grasp the concept of chemical reaction equations. This was evident from the low average student scores in the previous academic year, which was 60—still below the minimum passing grade (KKM). Therefore, this study was conducted to examine the effectiveness of the Cooperative Learning model STAD in improving student learning outcomes on the topic of chemical reaction equations. The research used a non-equivalent control group design, with samples taken from class X.1 and X.7 totaling 35 students. The results of the study showed a significant improvement in learning outcomes through the use of a STAD-based virtual lab, with an average score of 74.14. Meanwhile, the N-Gain score reached the moderate category at 0.64, indicating the effectiveness of the Virtual Lab-integrated STAD model using PhET in enhancing students' learning outcomes.
EFEKTIVITAS METODE JIGSAW BERBASIS CULTURALLY RESPONSIVE TEACHING (CRT) TERHADAP PENINGKATAN HASIL BELAJAR SISWA PADA MATERI HIDROLISIS GARAM Gusman, Tania Avianda; Alyanza, Yurika Angellina; Salsabila, Tahara; Vernando, Vigo; Saroah, Saroah
Jurnal Inovasi dan Teknologi Pendidikan Vol. 4 No. 1 (2025): Jurnal Inovasi dan Teknologi Pendidikan
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jurinotep.v4i1.129

Abstract

This study aims to analyze the improvement in students' learning outcomes on the topic of Salt Hydrolysis through the implementation of the Cooperative Learning model of the Jigsaw type integrated with the Culturally Responsive Teaching (CRT) approach. The material focus includes pH calculations of three types of salts: salts resulting from the reaction of a strong acid with a weak base, a weak acid with a strong base, and a weak acid with a weak base. This topic was selected because it requires a deep conceptual understanding and mastery of calculation skills, which are often challenging for students in chemistry learning. The CRT approach was employed to connect the learning material with students' cultural contexts and needs, making the learning process more meaningful and contextual. This study used a quantitative analysis method by measuring the N-Gain scores based on pre-test and post-test results administered to 35 students of class XI.11 at SMAN 1 Sumber. The results showed that the implementation of the Jigsaw method led to a learning improvement of 90.57 and a mastery level of 77% among the students
Pengolahan Rumput Laut Sebagai Bahan Baku Makanan dan Minuman untuk Meningkatkan UMKM di Kepulauan Pari Gusman, Tania Avianda; Amirullah, Gufron; Mutiara, Anisa
Jurnal SOLMA Vol. 12 No. 3 (2023)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v12i3.13257

Abstract

Background: Pulau Pari terkenal dengan budidaya rumput laut. Namun pengolahan rumput laut masih terbatas dan belum memberikan ciri khas dari daerah tersebut. Tujuannya untuk melatih kemampuan dan meningkatkan pendapatan UMKM dan Ibu-Ibu Pulau Pari dengan memanfaatkan hasil rumput laut sebagai bahan baku utama untuk berbagai macam produk makanan dan minuman. Metode: Pelaksanaan egiataan ini, meliputi: (1) Sosialisasi, (2) pelaksanaan pelatihan (pada tahap ini mitra melihat demonstrasi pengolahan atau percontohan dari produk olahan rumput laut seperti: ice cream, rumput laut, nugget rumput laut, puding rumput laut dan es agar-agar rumput laut, teknik pengemasan), (3) Evaluasi berupa wawancara kepada responden. Hasil: Produk olahan rumput laut diantaranya ice cream, nugget, puding dan Es agar-agar rumput laut. Kesimpulan: Respon positif mitra untuk melanjutkan produksi olahan rumput laut untuk dipasarkan.
Pelatihan Pembuatan Minuman Teh Herbal dari Limbah Kulit Bawang Merah sebagai Minuman Jamu Tradisional Gusman, Tania Avianda; Sintha Prima Widowati Gunawan; Zakiyyah; Arif Nurudin; Dewiantika Azizah; Susanti
Jurnal SOLMA Vol. 12 No. 1 (2023)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v12i1.11311

Abstract

Background: Bawang merah merupakan salah satu jenis sayuran yang manfaatnya banyak digunakan oleh masyarakat Indonesia. Bawang merah mempunyai kandungan sulfur compound seperti Allyl Propyl Disulphida (APDS) dan flavonoid seperti quercetin yang dipercaya bisa mengurangi resiko kanker, penyakit jantung dan kencing manis. Kulit bagian luar bawang yang mengering dan kerap berwarna kecoklatan kaya serat dan flavonoid serta antibakteria terhadap Stapylococcus aureus dan E.coli. Bawang merah memiliki senyawa aktif sehingga dapat dimanfaatkan sebagai teh herbal dan salah satu metode penanganan terhadap limbah organik dikarenakan limbahnya menimbulkan pencemaran lingkungan berupa aroma yang tidak sedap. Tujuan dari pengabdian untuk mengetahui pengolahan limbah kulit bawang merah menjadi teh herbal serta identifikasi tingkat kesukaan masyarakat terhadap teh herbal dari limbah kulit bawang merah sebagai minuman jamu tradisional. Metode: Diujicobakan kepada 20 orang responden yang berasal dari sekelompok ibu-ibu PKK Desa Cibunut Kecamatan Argapura Kabupaten Majalengka, dengan menggunakan pemilihan sederhana terhadap limbah kulit bawang yang masih dapat digunakan sebagai raw material untuk pembuatan teh herbal. Hasil: Hasil metode survei kelayakan menunjukkan hasil yang baik bahwa teh herbal ini disukai dan untuk diterima dilingkungan masyarakat. Keberlanjutan program ini yaitu produk ini akan tetap melanjutkan produksi di setiap tahunnya yang dipegang oleh kelompok ibu-ibu PKK Desa Cibunut. Kesimpulan: Limbah kulit bawang merah dapat dimanfaatkan sebagai minuman jamu tradisional.
The Implementation of STEM-Integrated Project-Based Learning (Pjbl) to Improve Students' Critical Thinking Skills Gusman, Tania Avianda; Sodikin, Sodikin; Cahyani, Mutiara Dwi
Journal of Educational Sciences Vol. 10 No. 1 (2026): Journal of Educational Sciences
Publisher : FKIP - Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jes.10.1.p.71-84

Abstract

This study addresses the low level of students’ critical thinking skills in chemistry learning, particularly in the context of thermochemistry, which is an abstract and complex concept to visualize. To overcome this challenge, Project-Based Learning (PBL) was integrated with the STEM (Science, Technology, Engineering, and Mathematics) approach. The research aimed to examine the improvement of students’ critical thinking skills and to explore their responses toward the PjBL-STEM model. A quantitative experimental method was employed with purposive sampling of 11th-grade senior high school students. Research instruments included a critical thinking test based on Facione’s indicators, observation sheets, and student response questionnaires. The data were analyzed using both descriptive and inferential statistical techniques. The findings revealed a significant improvement, with the average score increasing from 47% in the pre-test to 74% in the post-test. Students showed better performance in interpretation, analysis, evaluation, inference, explanation, and self-regulation. Furthermore, responses toward the PjBL-STEM model were highly positive, with 67% of students agreeing and 21% strongly agreeing with its implementation. These results suggest that PjBL-STEM provides a practical, interactive, and contextual learning experience, thereby enhancing students’ critical thinking skills in chemistry education.
Pelatihan Membuat Vertical Composter Garden untuk Mengatasi Sampah Organik dan Ketahanan Pangan Keluarga Yulina, Indah Karina; Gusman, Tania Avianda; Hendriyan, Yayan; Nurdiyanti, Dewi; Hunaeni, Hunaeni; Pawangsari, Khometa
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.112-120

Abstract

One of the ways to reduce greenhouse gases can be done through waste management from the source, because organic waste is one of the sources of methane gas that causes the greenhouse effect. The lack of education at the community level about efforts to reduce waste thrown away by processing waste is one of the causes of waste accumulation in landfills. This research aims to train the community to make an independent Vertical Composter Garden (VCG) in order to reduce organic waste in their area. The training was held in Cengkuang Village, Palimanan District, with a total of 16 participants. The method used is periodic training and mentoring followed by a final evaluation. The result obtained was that the level of understanding of participants increased after being given an explanation of waste management materials and how to make VCGs. The planting period depends on the type of plant. The fastest harvest period is only 14 days for chives, while the longest is for chili plants, which takes about 3.5 months from seeding to harvest. 
Profile of Green Chemistry on Chemistry Education Students: Study on Developing Green Chemistry Practical Module to Support Sustainable Development Goals (SDGs) Mutiara Dwi Cahyani; Tania Avianda Gusman; Ari Yustisia Akbar
Jurnal Penelitian Pendidikan IPA Vol 10 No 10 (2024): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i10.7796

Abstract

The Society 5.0 era emphasizes production efficiency by transitioning from conventional to renewable energy sources. Thus, the Society 5.0 Era aligns with one of the goals of the SDGs, which is that industrial processes become more environmentally friendly and more efficient in using energy resources while increasing their value. Green chemistry is a comprehensive approach that designs safe chemicals ranging from environmentally friendly chemical products and processes to reducing the formation of harmful chemical substances. The type of research is descriptive and aimed at describing the student's early understanding of green chemistry. The subject of this study is a student of Prodi Education Chemistry at the University of Muhammadiyah Cirebon. The test instrument consists of 4 description questions compiled to measure the student's initial understanding of green chemistry. The analysis results show that the students understood the terminology for green chemistry. However, students still need to understand the 12 principles of green chemistry and their applications in everyday life.
Co-Authors Al Munnawarah Alyanza, Yurika Angellina Amirullah, Gufron Ari Yustisia Akbar Ari Yustisia Akbar Arif Nurudin Arif Nurudin Arif Nurudin Arif Nurudin Azizah, Dewiantika Bachtiar, Irgi Verlandika badawi - Cahyani, Mutiara Dwi Desy Lusiana Dewiantika Antika Azizah Dewiantika Azizah Dewiantika Azizah Dewiantika Azizah Hendriyan, Yayan Hirawati, Aulia Ghina Hunaeni, Hunaeni Intan Valentina Jayanti, Dinda Dwi Johan Johan Johan Julaeha, Eha Julita, Laura Khoirunniswati, Khoirunniswati Kisworo, Banu Listanty, Ruri Vhirgiani Masrobi Maulida Nurapipah Maulidiyanto Muhammad Nana Trisolvena Mutiara Dwi Cahyani Mutiara, Anisa Norma Bastian Nurdiyanti, Dewi Pawangsari, Khometa Permatasari, Leya Indah Putri Ramadhani, Putri Putri, Vania Hardianti Rachmat, Irfan Fauzi Sahlan, Muhammad Yahdi Salsabila, Tahara Sari, Gita Nirmala Saroah, Saroah Simanjuntak, Sara Angelica Sintha Prima Widowati Gunawan Sintha Prima Widowati Gunawan Siti Fatonah Sodikin Sodikin Solihah, Khoridatus SUSANTI Susanti Susanti Susanti Susanti Susanti Tania Nurlia Hermawati Umi Hanni Uswatun Hasanah Utami, Arie Susetio Vernando, Vigo Vivit Dania Widodo Casraji Putra Yulina, Indah Karina Zakiyyah Zakiyyah, Zakiyyah Zakiyyah, Zakiyyah